These 2-ingredient homemade bagels are made with self-rising flour and Greek yogurt. They are a quick and easy low-calorie classic version of a classic bagel.
No, you did not read the title of this recipe wrong. It’s true, these amazing bagels are made with just 2-ingredients. This recipe makes a delicious bagel with a thick chewy skin and a moist and chewy inside, just like traditional bagels, but perfect for your diet. Top them off with your favorite toppings or spreads for the perfect homemade bakery item.
The Easiest 2-Ingredient Homemade Bagels
Are you a bagel lover? I certainly am! They are easily one of my all-time favorite breakfast foods. However, they are not great when watching my weight. Not to mention, they are very time consuming to make.
This 2-ingredient homemade bagel recipe has taken care of all of that. This is the easiest way to make bagels that turn out delicious every single time.
These low-calorie bagels use non-fat Green Yogurt and flour and that is it! No eggs, no rest time, no poaching in water! Just mix, bake and enjoy!
They are super popular in the Weight Watchers community, but I first heard about them from Skinnytaste!
Why We Love This Recipe
- Only 2 ingredients needed to make.
- Low-calorie and healthier than the traditional bagel! Great for your diet (they are even Weight Watcher approved! They count as 3 Weight Watchers Freestyle SmartPoints)
- Also, lower carb and higher protein than the usual bagel. Satisfy your carb cravings!
- Quick and easy to bake. No yeast and no boiling required!
- Tons of variations for different flavored bagels.
- A great freezer item for an easy breakfast or snack option.
Ingredients/Shopping List
- 2 cups self-rising flour: It is super important for this recipe that you use self-rising flour, and do not substitute all-purpose flour! If you do, this recipe will not turn out. You can make your own self-rising flour by mixing regular flour with baking powder and salt.
- 2 cups Greek yogurt: While I use Fage 2% Greek Yogurt, you could use any brand and style of Greek yogurt that you prefer, however, you will want a thick yogurt for them to come out perfect. The texture of Greek yogurt is necessary for this recipe to turn out. If the yogurt is watery, drain it before adding it to the flour.
How to Make No-Yeast 2-Ingredient Bagels
If you thought the ingredients list was easy for these bagels, wait until you read these instructions, because they are just as easy! This recipe comes together so quickly, and it’s pretty much impossible to mess up.
- Knead it together with the yogurt and the flour until it forms a dough and has some elasticity.
- Form a ball with the dough and slice into 8 separate pieces.
- Form the ball into a bagel shape and place on a lined baking sheet.
- (Optional) – egg wash and add desired toppings – see suggestions below.
- Bake at 350 degrees for 15 minutes. Turn oven temperature up to 500°F.
- Bake bagels until they are browned on top (3-5 minutes).
How to Shape the Dough Into a Bagel
- Cut the dough into 8 pieces.
- Roll each piece of dough into a log.
- Loop together the ends of the log to form the circular bagel.
Toppings / Add-ins
FLAVORED BAGELS: There are endless ways you can change up these bagels to make them different flavors. To add ingredients, before baking, egg wash and sprinkle your toppings on the raw dough.
My personal favorite is Everything But the Bagel Seasoning from Trader Joe’s. If you don’t have a Trader Joe’s by you, they have something similar elsewhere, but it is just a mix of dried minced garlic, poppy seeds, white sesame seeds, black sesame seeds, dried onion flakes, and flaked or coarse sea salt. I use this on everything! You can also get Everything But the Bagel Seasoning here!
I’ve tried and loved: sesame seeds, cinnamon sugar, poppy seeds, dried onion flakes, mini chocolate chips. But the plain version is awesome too!
CINNAMON BAGEL: Love cinnamon? Me too – you can add 1 tsp of cinnamon in the batter and some raisins to get that much loved cinnamon raising bagel.
EGG WASH: Optional: Brush tops and sides of bagels with an egg wash before initial baking. To make your egg wash combine 1 egg (beaten) with 1 tablespoon of water. This will help toppings stick to the bagel and will give them that perfect browning on top.
SPREADS: Baked bagels can be sliced open, toasted, and topped with cream cheese, butter, Nutella, peanut butter, jam, or whatever spread you prefer on your bagels. If you are keeping it “diet friendly” try a wedge of Laughing Cow cheese spread. They have tons of flavors and it is perfect on a toasted bagel.
Breakfast Bagel: These also make great breakfast sandwiches! Add a cooked egg, some turkey bacon and low-calorie cheese and you have a delicious breakfast bagel sandwich!
Tips to Make the Perfect Bagel
- When you’re kneading the dough, you want it so that it can be stretched and is somewhat smooth and no longer sticky. That’s how you will know it’s ready.
- If the dough seems sticky, add a little bit more flour to it.
How to Store 2-Ingredient Bagels
Store in an airtight container for up to 3 days. You can store bagels in the fridge or at room temperature, whichever you prefer. I like to keep mine in the fridge. I find they keep better, and since we typically toast them before eating, the coldness doesn’t matter.
You can also freeze these bagels for up to 3 months. I love to make a big batch and freeze half a dozen for an easy breakfast option later on!
More Low-Carb Recipes
Cauliflower Fried Rice |Egg Roll in a Bowl |Cauliflower Pizza Crust |Roasted Cauliflower Popcorn
2 Ingredient Bagels
Ingredients
- 2 cups self-rising flour do not substitute all-purpose
- 2 cups Greek yogurt I used 2% Fage
Instructions
- Preheat oven to 350°F.
- Mound flour on clean countertop or cutting board.
- Scoop yogurt into center of flour.
- Use your hands to scoop flour from the outside into the inside of the mound, kneading it together with the yogurt until it forms a dough.
- Continue kneading the dough until it has some elasticity (can be stretched) and is somewhat smooth and no longer sticky.
- Form a ball with the dough and slice into 8 separate pieces.
- Roll each piece into a log and loop the two ends together to form the bagels.
- Place bagels on a sheet pan lined with parchment paper.
- Bake for 15 minutes. Turn oven temperature up to 500°F and continue baking bagels until they are browned on top (3-5 minutes).
- Optional: Brush tops and sides of bagels with an egg wash before initial baking and add toppings
Jenn’s Notes
- To Store: Store your bagels in an airtight container for up to 3 days, either in the fridge or at room temperature, whichever you prefer. I like to keep mine in the refrigerator because I find they keep better. And since we typically toast them before eating, the coldness doesn’t matter.
- To Freeze: For longer storage, place the bagels in the freezer or up to 3 months. I love to make a big batch and freeze half a dozen for an easy breakfast option later on!
- To Reheat: Reheat in the toaster or even in the air fryer.
- When you’re kneading the dough, you want it so that it can be stretched and is somewhat smooth and no longer sticky. That’s how you will know it’s ready.
- If the dough seems sticky, add a little bit more flour to it.
- Before Baking, you can brush the tops and sides of the bagel dough with an egg wash. Or after the bagels have baked for the first 15 minutes, you can brush them with melted butter and sprinkle them with any toppings. Proceed baking at 500°F for 3-5 minutes until the tops and/or the toppings of the bagels have browned.
- The bagels will continue to cook even after they’redremoved them from the oven. Make sure you allow your bagels to cool completely before slicing and serving. Cutting into a hot bagel will result in the texture being gummy.
- You can make gluten free bagels by mixing together your own gluten-free self-raising flour blend. Simply add baking powder, salt, and a binder (like xanthan gum or psyllium husk) to your favorite gluten-free flour and follow this recipe as written.
Delicious!!! Thank you so much for posting this Bagel recipe! Oh for the previous comment about how the bottom of the bagels were burnt.
Everyone knows to pull the bagels out before re-setting temp degree up to 500 to brown the top.
You might consider doing something besides cooking😆
Very easy, tasty I will make these again.
These turned out great. Easy and really good.
This looks very fun to make, and I will try to get my mother to get the ingredients. Also will this be good with homemade strawberry jam?
For sure!!!
Can you use a plant base yogurt like almond yogurt?
Super simple recipe! Kid friendly to make and have fun in the kitchen!
Followed the instructions to a tee and it was simple enough to make. I baked for 15 mins @ 350 and then turned the temp up to 500, as instructed. Tops were perfectly brown. The only problem is the bottoms were BURNT!!!!! Tried it again, but this time I took the bagels out, while the oven heated up to 500. Then I put the bagels back in for about 5 mins and they came out perfect. Your instructions are not very good, unless you like burnt bagels!!!
Can you use a plant base yogurt?
Is it okay to mix in my KitchenAid using the dough hook?
So I love a certain Restaurants’ Asiago bagels and Sundried Tomato bagels. Could adding those ingredients to the dough mix affect the outcome?
I haven’t tried mixing anything into the dough, but I do love those flavors too! For sure the cheese on top will work fine, not sure how it will mix in. If you try it, please let me know!